Saturday, August 14, 2010

Cabbage Au Gratin

This is a tasty way to use up lots of cabbage if you're getting an influx of them in the garden.  It makes a great side dish or vegetarian entre.  You'll be so caught up in eating this comfort food casserole that you won't even notice that you're getting a big healthy dose of cabbage for dinner.  It's also great because cabbage is almost always in season.  Mix it up by using your favorite cheese or favorite herbs, and enjoy.
-1 1/4 c shredded cheddar
-1 small head cabbage or 1/2 a large head
-3/4 c broth (vegetable is what I used, but use whatever you have around)
-1/2 c cornmeal
-2 Tbsp thyme
-1 Tbsp dill
-2 Tbsp dijon mustard
-salt and pepper

->Preheat oven to 350 degrees.  Toss 1 c of cheese with remaining ingredients.  Pour into an 8x8 inch pan, and bake covered for 45 minutes.  Uncover, add remaining 1/4 c cheese, and bake an additional 10-15 minutes or until cheese is golden and bubbly.  

~*TIP:  I try to keep vegetable broth on hand in the freezer at all times.  I just save up any vegetable pairings, especially garlic and onion peels, parsley stems, and celery ends, keeping them in a container in the freezer.  Avoid pepper pairings as they will make your broth bitter, and note that beet pairings will make your broth purple.  Whenever my container fills up, I empty it into a sauce pot, cover with water, and bring it to a boil.  Then I reduce the heat and simmer until it reduces down to a nice golden color and the veggies are all a mush, about 30-40 minutes.  Strain.  Let cool, and then store in containers in the freezer for future use!  *~

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